Herby Tempeh Puree

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  • Aug 10, 2023

This is a great plant based option that is rich in protein and fibre. It’s also good at using up excess fresh herbs you may have around. If you’re in the soft-stage or beyond and would prefer a bit more texture, pulse the mix a few times instead of blending until completely smooth. This puree also makes for a great topping for cruskets or extra thin wholegrain toast if you’re at the point where you can tolerate it.

Will freeze well, but also keeps in the fridge for 3-4 days.

  • Prep: 30 Minutes
  • Portions: Makes 2 cups


  • 2 large garlic cloves, skins on
  • 250g plain tempeh, crumbled
  • 4 kale leaves, stems removed
  • 1/2 cup Italian parsley
  • 1/2 cup fresh basil leaves
  • 1/2 cup unsalted cashew nuts
  • Juice and zest of one lemon
  • 2 tbsp nutritional yeast
  • 2 tbsp extra virgin olive oil
  • 1/2 cup water, plus extra as needed
  • Salt and pepper to taste


  1. Preheat the oven to 180 degrees celcius
  2. Place the garlic cloves on a baking tray and roast for 20 minutes
  3. While the garlic cloves are roasting, add the remaining ingredients to a food processor and blitz until smooth, adding a dash of water or so more if needed to help blend
  4. Once the garlic cloves are roasted, remove the skins and add them to the food processor, blitzing to combine
  5. Season with freshly ground salt and pepper to taste